Sheet Pan Memphis Dry Rub Drumsticks and Potatoes Step-by-step instructions

Before you start

Before starting, ensure the chicken is patted dry with paper towels; this is crucial for achieving crispy skin. Have the dry rub measured and ready in a small ramekin for easy distribution. Ensure your oven rack is positioned in the center to provide even heat circulation throughout the roasting time.

Preparing your ingredients in advance allows for a smooth transition from the prep phase to the cooking phase, ensuring that you can focus entirely on the timing and the quality of the roast without any unnecessary distractions or delays in the kitchen.

Instructions

Preparation and Arrangement

1. 1Prepare the Pan
   Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to ensure easy cleanup. Arrange the chicken drumsticks and halved baby potatoes in a single, even layer on the prepared pan, ensuring they are not overcrowded to allow for proper roasting.
   Look for ensure chicken and potatoes are in a single layer
   Tip Do not overlap the ingredients to ensure everything roasts evenly.

The chicken and potatoes should be arranged in a single layer on the parchment-lined pan. Everything should look organized and dry before the seasonings are added. Check that the oven has reached the target temperature of 400°F (200°C) before proceeding to the seasoning phase.

The ingredients should be spaced out to allow for even heat circulation, which is vital for achieving the desired browning and crispiness that makes this sheet pan meal so satisfying and delicious for everyone at the table.

Seasoning and Roasting

2. 2Season and Roast
   Sprinkle the Memphis-style dry rub evenly over the chicken and potatoes. Drizzle the melted butter over the entire pan. Place in the oven and roast for 35 to 40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
   Look for chicken skin should be deep red and crispy
   Tip The butter helps the spices adhere and creates a rich, golden crust.

After adding the dry rub and butter, the chicken should look evenly coated and vibrant. During the roasting process, the kitchen should smell savory and slightly smoky. The potatoes will begin to sizzle, and the chicken skin will turn a deep, rich red color as the fat renders. This phase is about patience, allowing the high heat to work its magic on the ingredients, ensuring that the spices are toasted and the chicken reaches its full potential in terms of flavor and texture.

Final Check and Resting

3. 3Final Check and Rest
   Verify the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer inserted into the thickest part. Remove the pan from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.
   Look for chicken juices should run clear
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting is essential for moist, flavorful chicken.

The final check involves verifying the internal temperature of the chicken with a thermometer. The chicken should be firm to the touch, and the potatoes should be easily pierced with a fork. Once removed from the oven, the meat must rest, allowing the cooking process to stabilize. This resting period is critical for ensuring that the juices redistribute, resulting in a succulent and flavorful bite that highlights the quality of the ingredients and the effectiveness of the roasting method used.

Common mistakes

Avoid overcrowding the sheet pan, as this causes the chicken and potatoes to steam rather than roast, leading to soggy skin and unevenly cooked vegetables. Another common error is failing to pat the chicken dry, which prevents the dry rub from adhering properly and results in a less crispy texture.

Ensure the oven is fully preheated before placing the pan inside, as starting in a cold oven can prevent the fat from rendering properly and lead to a less desirable final texture for the chicken skin.

How to tell it’s done

The chicken is perfectly done when the skin is deep red and crispy, and an instant-read thermometer inserted into the thickest part of the drumstick reads 165°F (74°C). The potatoes should be fork-tender and show golden-brown edges.

Resting the chicken for at least 5 minutes after removing it from the oven allows the juices to settle for maximum tenderness. Checking for these specific visual and temperature cues ensures that the meat remains juicy and the potatoes are cooked to the perfect level of softness every single time.

• Poultry: 165°F (74°C) in the thickest part